Khem Kumar KC

Highly skilled chef with 15+ years of experience in culinary and management roles. Expertise in French/Italian pastry and chocolate art, as well as a wide range of international cuisines. Proven track record in food inventory planning, procurement, and management on national and international levels. Experienced in menu development, food preparation, and staff management in diverse settings, from cruise ships to five-star hotels.

fluent (speaking, reading, writing), limited working proficiency, fluent (speaking, reading, writing), Native Language

• Food Preparation and Control (SATS Course)
• Basic HACCP Course
• Crowd management Training
• Elementary First Aid Training
• Fire Prevention and Fire Fighting Training
• Personal Survival Techniques Training
• Certificate of Proficiency in Personal Safety and Social Responsibilities

• Menu Development
• Quality Assurance
• High volume production
• Food quality control
• Supply Management
• Health safety and sanitation
• Staff and kitchen operations management
• Excellent communication skills
• Inventory control

• Head Chef, Mount Everest Restaurant, Baltimore, MD, 08/14, 04/16, Planned, recruited and managed 7 staff., Trained staff according to the restaurant's highest standards and policies., Created new menus according to seasons, sales summaries, trends and customer demand., Maintained a consistent food and labor cost according to monthly budgets., Counted monthly end food inventories., Purchased all product and equipment based on price comparisons, quality and service., Consistently exceeded food sale budget due to catering functions, daily feature menus and good reputation for food and proper costing., Standardized recipes, quality, consistency and serve by control measures with a strong solid team., Maintained high moral standards within the team, conducted monthly regular evaluations, motivated employees and exercised good communication., Trained employees in customer service and food preparation procedures in line with high-end establishment standards.
• Department Head- Pastry Chef, MSC Cruise, Geneva, Switzerland, 09/08, 03/13, Oversee all productions and provision areas of pastry and bakery shops in the cruise., Department head for the entire bakery and pastry department and managed an operational team of 24 cooks and kitchen staff to assure food preparation is technically correct., In charge of rolling out new corporate menus for all outlets of the ships., Successfully exceeded sanitation and food safety standards and procedures in all pastry and bakery department., Managed and supervised staff and crew members including cooks and chefs including the banquet chef., Created systems to control spoilage and preserve food., Developed and maintained food and supply inventory controls., Maintained log records for every special event conducted in cruise., Ensured portion control and desired food quality was offered in alliance with specification laid down by organization., Developed, conducted and implemented training progress for staff working in the pastry and bakery department., Ensured appropriate food storage procedures were maintained., Scheduled staff duty., Accompanied the offsite events team on special events to assist in preparation, plating, and service of hors d'oeuvres, salad, cheese, entrée, and dessert courses.
• First Commis Cook, Yak & Yeti Hotel, Kathmandu, Nepal, 09/04, 09/08, Prepared International cuisine for the hotel restaurants., Participated in the planning and creation of restaurant menu., Prepared meals and dining experience for catered special events., Aided in the supervision and performance of kitchen staff., Trained employees in customer service and food preparation procedures in line with high-end establishment standards., Ensured a clean and organized work station while preparing food items for service., Properly prepped and executed recipe as assigned by Sous Chef.
• Breakfast Chef, Hotel Courtyard, Kathmandu, Nepal, 03/01, 12/05, Responsible for cooking meats and eggs by using proper grade and temperature., Handled the tasks of setting up and prepping workstation., Ability to present a professional image at all times through appearance and dress., Excellent communicator with superb management and organizational skills.